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Salads  

             October Salad

Mexican Octopus Salad
2 lb cleaned, cooked octopus, cut in 1 inch pieces or smaller
1 small red bell pepper, seeded and sliced in bite sized strips
 3/4 cup cooked corn kernals
1 small can (9 oz) kidney beans,
drained Romaine lettuce leaves
salt/pepper

Cook octopus in boiling water until opaque (not too long, probably less than 1 minute).
Drain, rinse in cold water and pat dry. (Remove skin if desired). Cut to size.

Prepare Chile Dressing Mix 1/2 cup salad oil, 1/3 cup lemon juice,
1 1/2 teaspoons each dry oregano and ground cumin and
1 or two jalapeno or serrano chiles, seeded and minced.

Mix octopus, dressing, bell peppers, corn and beans.
Top lettuce with salad mixture, season with salt and pepper to taste.

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